For the famous Ferrero chocolates lovers, these cookies are for you! Although there are no real chocolates among the ingredients, their appearance reminds them a lot and therefore explains their name. I found them on my Pinterest home long time ago and finally managed to try them out.
They are very quick to prepare, not counting the resting time in the refrigerator, in a few steps you will have your cookies ready. They are very chocolaty, buttery, soft on the inside and with a nice crunchy crust on the outside. The original version has a caramel sauce inside, but I decided to put a chocolate ganache to stay more faithful to the taste of Ferrero Rocher.
Tips
Make your balls not too big because they will rise a little during baking. If the middle hole swells too much, don't worry, as soon as they come out of the oven when still soft you can reshape the cavity by applying a little pressure with the help of a cork. Important: let them cool completely before moving them and wait to fill them otherwise they will break easily.
Happy baking!
Recipe
Download the PDF
Preparation time 20 min + 1 hour rest
Baking time 12 minutes
Servings 20 cookies
Gluten Free
Ingredients
Dough
1 egg yolk
2 egg whites
110 gr of butter
150 gr of sugar
150 gr of gluten free flour
2 tbsp of fresh full fat milk
1 pinch of salt
40 gr of unsweetened cocoa powder
Chopped hazelnuts q.s.
Filling
150 gr of dark chocolate
100 ml of fresh cream
Method
FOR THE DOUGH
1. In a bowl combine the powders by mixing them together. In a stand mixer, whip the soft butter with the sugar for several minutes to obtain a frothy and soft cream
2. Add the egg yolk and milk to the stand mixer bowl, mix well. Combine the powders, mixing everything until the dough is slightly softer than a shortcrust pastry. Leave the dough covered with cling film in the refrigerator for at least an hour
3. In a small bowl, quickly beat egg whites with the help of a fork, and in a second bowl add the chopped hazelnuts
4. Form balls of dough the size of a walnut and press them lightly with your fingers. Dip the cookies first in the egg whites and then in the chopped hazelnuts, placing them on a baking sheet lined with baking paper
5. With the help of a cork, apply light pressure in the center of each cookie, making a small hollow to be filled later with the ganache. Bake in the oven with fan at 180 ° for 12 minutes, allow to cool
FOR THE FILLING
1. Chop the dark chocolate and put it in a bowl. Heat the fresh cream until just reaching the boil
2. Pour the hot cream onto the chocolate and mix until completely dissolved, let it rest for 1 -2 hours at room temperature
COMPOSITION
1. Fill the cookies with the chocolate ganache using a piping bag or a teaspoon
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